Posted on 04/17/2021 1:32:39 PM PDT by be-baw
a little milk and cheese works pretty good
Anthony Bourdain, eh? Yeah, I always get my cooking advice from a GD junkie.
Bkmk
No. Over a flame in a saute pan.
Speeds up cooking time from 2 minutes to 1.5 minutes, but adds 10 minutes of prep time. This was a solution in search of a problem.
I like French creamed eggs. They’re the bomb.
I use half and half and cheese.
Anthony Bourdain’s recipe
—
He hung gayness in a closet and you want us to eat like he did?
I prefer adding diced jalapeños or chopped green onions or tomatillo sauce. Gives them that little zing. Add a little grated cheese or Mexican fiesta blend cheese on top to melt just before they are done cooking.
I don't like to scramble the eggs and then pour them into the pan. Too bland looking. I like color and texture. I prefer to cook them for a little bit sunny side up and then cut them up before serving.
I eat a lot of eggs because we have chickens on the farm and it is one of the no or low sugar foods on my list.
Found out it's a fairly common recipe.
The simplest dishes are the true test of a good cook. Anybody can gussy something up so it’s interesting—TOO interesting.
I’ll go with the keep-it-simple, cook slowly (in butter) on low heat so it doesn’t get tough—and you can get it off the heat at the right second, when it is just a shade before being done. (It continues to cook for a few seconds.)
Don’t do fluffy. The flavor is not as concentrated when you do fluffy, and eggs are bland enough as it is. This is eggs, not a soufle.
Salt, a little pepper can be added on the plate for those who like it.
Quality of the eggs and butter are the first concern.
What about consistency? I can eat tasteless things just for that.
“Will this work in my microwave?”
I make “scrambled” eggs in my microwave.
Spray glass measuring cup (or any safe container PAM, or wipe vegetable oil.
Whisk 2 eggs with milk, add salt to taste. (Some say to add pepper but I do that after cooking. Pepper makes it dingy.) Cover with Saran Wrap. Poke a hole to vent.
Microwave at about 70% power for about 90 seconds, stirring a few times during cooking.
Cover and let stand for about 1 minute. Eggs will look moist, but will finish cooking upon standing.
With that said, there are hundreds of ways of making eggs. I can say without a doubt, there is only one correct way to prepare scrambled eggs. That is the one way that produces scrambled eggs the way you most enjoy eating.
In my journeys of going though many recipes and reviews, I have found that a lot of people have an aversion to "runny" or what they consider undercooked eggs. I encourage people to take a walk on the wild side, safely knowing that the vast majority of egg preparations involving runny yolks actually bring the yolk to temperatures above 150 F. It is helpful to know that egg whites begin to solidify at 160 F and egg yolks at 165 F. Armed with this bit a knowledge there is a lot you can do safely with with eggs and it can open an entire world of wonderful egg dishes.
Personally, my favorite method of preparing scrambled eggs is Jacques Pépin's Classic Scrambled Eggs | American Masters: At Home with Jacques Pépin | PBS. That is close to the method that Julia Child that can be seen when she cooks with Pepin in this video: Child & Pepin Eggs
A little milk, a little butter, a little salt and pepper. And a little spatula. And Eggs, glorious eggs. Master the egg and you will do well. (I heard that here i think)
Just basically adding fat/to with the butter, and a sugar/sweet with the starch
“He hung gayness in a closet and you want us to eat like he did?”
You eat whatever you want and I will do the same. I don’t think many doubt Bourdain’s cooking skills. Even if he was screwed up. Good food is good food.
Yes with the cheese. Cheddar.
Yes with the cheese. Cheddar.
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